Today we want to share with you a very special dish that we love. A delicious stir-fry of vegetables, chicken and white quinoa.
Remember that quinoa stands out for its potassium, magnesium, calcium, phosphorus, iron and zinc content among the minerals, while it also offers B complex vitamins in appreciable quantities and vitamin E with antioxidant function.
More information about the properties of quinoa
Sautéed vegetables, chicken and white quinoa
Ingredients (2 servings):
- 1 small red onion
- 1 Carrot
- 1 artichoke
- 1 chicken breast
- boiled peas
- 50 g white quinoa
- 200 ml Mineral water
- Salt
- Low salt soy sauce
Elaboration:
- Wash, peel and chop the onion and carrot. Cut the artichoke into 8 pieces.
- In a pan, sauté the onion and when it is transparent, add the carrot and artichoke. Cover and cook over low heat. Stir occasionally.
- Cut the chicken into cubes and boil some peas until tender.
- Boil 200 ml of mineral water with a pinch of salt. Wash the quinoa well and boil for about 20 minutes over low heat. You can add more water if necessary.
- When the vegetables are tender, add the chicken and peas. Salt lightly. Stir so that the chicken cooks and, finally, add the quinoa.
- Mix well and add soy sauce to taste.
Enjoy!
